Effect Of 1-methylcyclopropene Treatment Research Articles

Effects of 1-Methylcyclopropene Treatment on the Quality and Malic Acid Metabolism of ‘Xiangjiao’ Plum under Low-Temperature Storage

‘Xiangjiao’ plum (Prunus salicina Lindl.) is a stone fruit that is vulnerable to the chilling injury (CI) that is caused by low-temperature stress. The effects of 1-methylcyclopropene (1-MCP) and ethylene absorbent (EA) treatments on the fruit quality and malic acid metabolism of ‘Xiangjiao’ plum stored at 4 °C were compared in this study. Compared with the control check (CK) and EA treatment, fumigation with 1.0 mg·L−1 of 1-MCP for 24 h could more significantly maintain the sensory and physiological quality of the fruit, increase the activity of antioxidant enzymes, and prolong the storage time of plums. Furthermore, 1-MCP treatment can regulate the high expression of the tonoplast dicarboxylate transporter (tDT) and phosphoenolpyruvate carboxylase (PEPC) gene, regulate the high expression of the NAD-malate dehydrogenase (NAD-MDH) gene at the end of storage, and inhibit the expression of the NADP-malic enzyme (NADP-ME) gene. These changes resulted in increased NAD-MDH enzyme activity and decreased NADP-ME enzyme activity, which inhibited the degradation of malic acid that is caused by CI. As a result, 1-MCP can effectively maintain the storage quality of ‘Xiangjiao’ plum, reduce the loss of pleasant sour taste, and improve the edible flavor and commercial value of the fruit.

Effects of 1-methylcyclopropene treatment on the quality of red ‘Fuji’ apples fruit during short-term storage

AbstractObjectivesThe aim of this study is to determine the mechanism through which 1-methylcyclopropene (1-MCP) affects the quality of red ‘Fuji’ apples, which were stored for a short duration.Materials and MethodsRed ‘Fuji’ apples were treated with 1-MCP (1.0 μl/L), stored at 25 °C for 0, 12, 24, 48, 72, and 96 h, and ethylene production was measured. An integrated metabolomic and transcriptomic analysis was performed on apples stored for 24 h.ResultsThe release of ethylene was significantly delayed from red ‘Fuji’ apples subjected to 1-MCP treatment. By performing an integrated transcriptome and metabolome analyses, we identified 117 differentially expressed genes (DEGs) and 44 differentially accumulated metabolites (DAMs). By performing functional enrichment analysis, we found that DEGs were involved in the following pathways: carbon metabolism (LPD2, gpmA, LTA2, ACC, PSAT1, MdCAS2), phytohormone signal transduction (EBF1), amino acid metabolism (MdACS-1), fatty acid metabolism (LOX1.5, KCS4, KAS1), energy metabolism (Lhcb1, Lhcb6, PsbY, GPDHC1, PUMP5), metabolic pathways (TRE1, HEXO1) and cell wall metabolism (CSLG2). Thus, these DEGs were involved in the ripening of fruits, and they controlled the quality of fruits at the post-harvest stage. The metabolites were enriched with DAMs. These were found to be individually involved in the metabolic pathway, secondary metabolite biosynthesis, phenylpropanoid biosynthesis, flavonoids, and flavonol synthesis.ConclusionsThe results indicate that 1-MCP inhibits the biosynthesis of ethylene and suppresses energy metabolism. Moreover, it also downregulates metabolic pathways and the enzymatic genes related to fruit quality. Therefore, 1-MCP delays the ripening of fruits at the post-harvest stage. This study helps us understand how 1-MCP treatment affects the ripening and quality of fruits.

Effects of 1-methylcyclopropene treatment on fruit quality and antioxidant activities of ruby-S apples during cold storage

The effects of 1-methylcyclopropene (1-MCP) on the fruit quality and antioxidant activity of ruby-S apples were evaluated during cold storage. The fruits were treated with 0 (control) and 1 μL/L 1-MCP and stored at 0°C for six months. The assessments were performed at 0 (harvest), 3, and 6 months of storage. Compared with the control, the 1-MCP-treated fruits exhibited a reduced internal ethylene concentration and slowed appearance of greasiness on the fruit skin. In addition, 1-MCP treatment helped maintain a reduction in flesh firmness, titratable acidity, and peel color attributes (L* and b*) of the fruit. However, 1-MCP treatment did not affect fruit weight loss, soluble solids content, or peel color a* value. The 1-MCP treatment helped delay the reduction in total phenolics (TPC) and total flavonoids (TFC) content as well as total antioxidant determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (RSA) in the peel tissue. In the pulp tissue, 1-MCP affected only TPC, and not TFC or DPPH RSA. Overall, this study suggests that 1-MCP treatment helps maintain the desirable fruit quality attributes of ruby-S apples during ripening, but its effect on antioxidant activity depends on the tissue type (peel and pulp) of the fruit.

Effects of 1-methylcyclopropene treatment on phenolic metabolism in postharvest Gynura bicolor DC

We examined the effects of 10 μ L−1 1-methylcyclopropene (1-MCP) treatment on phenolic metabolism in postharvest Gynura bicolor DC stored at 20 ± 2 °C. The results indicated that 1-MCP treatment stimulated the biosynthesis of flavonoids and anthocyanins but inhibited that of lignin by regulating gene expression and enzyme activity. Specifically, 1-MCP treatment increased the contents of cinnamic acid, kaempferol, rutin, and chlorogenic acid by upregulating the expression of GbPAL, GbCHS, GbDFR, GbANS and GbUFGT, and decreased the ferulic acid content by downregulating the expression of GbC4H, GbCOMT, GbF5H and GbCCoAOMT. A correlation heatmap suggested close relations between individual phenolics and gene expression. The resulting accumulation of phenolics enhanced 2,2-diphenyl-1-picrylhydrazyl hydrate radical (DPPH·) and 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS·+) scavenging ability and ferric ion-reducing antioxidant power (FRAP). Furthermore, 1-MCP treatment decreased electrolyte leakage and inhibited the activity of peroxidase and polyphenol oxidase, alleviating the risks of phenolics degradation and the increase in superoxide anion (O2·−) and H2O2 levels. In summary, 1-MCP treatment increased the contents of total phenolics, flavonoids, and anthocyanins by stimulating gene expression, and retarded the risk of phenolic degradation, thus delaying senescence of G. bicolor leaves.

Effects of 1-Methylcyclopropene Treatment on Fruit Quality during Cold Storage in Apple Cultivars Grown in Korea

The effect of 1-methylcyclopropene (1-MCP) treatment on improving the storability of four apple cultivars (‘Hwangok’, ‘Picnic’, ‘Gamhong’, and ‘Fuji’) was investigated by analyzing the physiological and biochemical factors associated with their postharvest quality attributes. The flesh firmness, titratable acidity, and soluble solids content of the cultivars were higher in treated fruits than untreated fruits, while the opposite results were observed for ethylene production. In the treated fruits, the traits affected by 1-MCP varied depending on the cultivars used. Higher firmness and lower ethylene production were observed in the ‘Hwangok’ and ‘Picnic’ than ‘Gamhong’ and ‘Fuji’ cultivars. However, 1-MCP only affected weight loss in the ‘Gamhong’ cultivar, while the sugar content was affected in all of the cultivars except ‘Hwangok’. When analyzing cell wall hydrolase activities, 1-MCP differently affected the activities (β-galactosidase, α-galactosidase, β-glucosidase, α-mannosidase, β-xylosidase, and β-arabinosidase), with greater effects in the ‘Fuji’ and ‘Picnic’ cultivars and moderate effects in the ‘Gamhong’ and ‘Hwangok’ cultivars. In this study, the suppression of ethylene production by 1-MCP was positively associated with a transcriptional decrease in the ethylene biosynthesis genes MdACS1 and MdACO1. Overall, this study suggests that 1-MCP distinctly enhanced the storability of all apple cultivars, with a greater effect on ‘Hwangok’.

The Effects of 1-Methylcyclopropene Treatment on the Fruit Quality of ‘Idared’ Apples during Storage and Transportation

1-Methylcyclopropene (1-MCP) is applied as an inhibitor of ethylene action, which is widely used in postharvest technology to prolong the shelf life of many fruits. The aim of the study was to assess the possibility to apply 1-MCP treatment to maintain the quality of ‘Idared’ apples for long-distance transportation. The studied apples were assessed in three groups: (I) 1-MCP postharvest treatment; (II) 1-MCP postharvest treatment with Modified Atmosphere Packaging (MAP) selected gas permeability bags; and (III) control groups (with neither 1-MCP treatment, nor dedicated packaging). Apples were subjected to storage in the Ultra Low Oxygen (ULO) chamber that was applied for 0 weeks, 10 weeks and 20 weeks (three periods of storage); simulated long-distance transport (6 weeks); and simulated distribution, which was applied for 0 days, 5 days, 10 days, and 15 days (4 periods of distribution). The obtained 36 groups (three postharvest treatments per three periods of storage per four periods of distribution) were analyzed to assess firmness, total soluble solids (TSS) and titratable acidity (TA). There were differences between firmness values for control groups and those with 1-MCP applied, which were characterized by higher values of firmness (p < 0.05). Groups with 1-MCP and MAP applied combined were characterized by higher values of TSS than control groups (p < 0.05). The majority of groups with 1-MCP applied alone were characterized by higher values of TA than control groups (p < 0.05), but values for samples attributed to 1-MCP and MAP combined were not higher than for 1-MCP alone. It may be concluded that 1-MCP applied postharvest contributed to higher results of firmness and TA of ‘Idared’ apples after long-distance transportation, but combining 1-MCP with MAP did not contribute to further differences for TA. However, for TSS the observed influence was inconclusive. It may be stated that 1-MCP is a beneficial treatment for ‘Idared’ apples for long-distance transportation as it prolongs their shelf life and improves firmness.

Effect of 1-methylcyclopropene treatment on storage quality of red Fuji apple

Effect of 1-methylcyclopropene treatment on storage quality of red Fuji apple

Effect of 1-methylcyclopropene treatment on quality, volatile production and ethanol metabolism in kiwifruit during storage at room temperature

Kiwifruit are highly perishable during ripening, leading to the loss of quality and flavors, as well as the development of off-flavor. The aim of this work was to investigate the effect of 1-methylcyclopropene (1-MCP) treatment with different concentrations on fruit quality, volatile production and off-flavor development in kiwifruit cv. ‘Bruno’ during storage. In this study, both 0.5 μL L−1 and 1 μL L−1 1-MCP treatments were effective in delaying fruit ripening, decreasing fruit decay, slowing fruit softening and maintaining fruit taste during storage. The effect of 1 μL L−1 1-MCP treatment on improving postharvest quality of kiwifruit was more obvious than 0.5 μL L−1 1-MCP treatment. Moreover, 1-MCP treatments, especially 1 μL L−1 1-MCP treatment, could effectively eliminate off-flavors by suppressing ethanol metabolism in kiwifruit during storage. However, 1 μL L−1 1-MCP treatment suppressed fruity aroma development in kiwifruit by inhibiting the synthesis of esters during fruit ripening. In contrast, 0.5 μL L-11-MCP treatment not only maintained fresh and green aromas of kiwifruit, but also had no negative effect on the development of fruity aroma in kiwifruit during the whole storage. In conclusion, 0.5 μL L-1 of 1-MCP might be an optimal concentration for improving postharvest quality and maintaining aroma development in kiwifruit cv. ‘Bruno’ during storage.

The Effect of 1-Methylcyclopropene Treatment on Shallot Physiological Process and Qeight Loss

Fresh-handling treatment using 1- Methylcyclopropene (1-MCP) has been proven effective in controlling respiration process of various horticultural commodities, helping to extend shelf-life for storage and transportation purpose. The effect of 1 -MCP treatment on shallot (A llium ascalonicum L. ) had yet been studied. It was expected to delay maturity, prevent negative effects of ethylene, and inhibit senescence by blocking ethylene receptor. The objective of this research was to study the effects of 1-MCP on the physiological process and weight loss of shallot. The research was preceded by the determination of 1 -MCP dosage, i.e. 0.5, 1, 1.5, 2, and 2.5 g. The best dosage was then used in the 1-MCP treatment on shallot. The duration of treatment was 0, 6, 18, 30, and 42 hours. Observation of physiological process was done to respiration rate (CO2) and ethylene production rate. Weight loss was also observed. The best dosage of 1-MCP was 2.5g with the content of 437.78 ppm. On the main experiment, 18 hours of treatment had the lowest but statistically the same respiration rate compared to other duration, and statistically different with the shallot without treatment. For ethylene production rate, 18 hours of treatment had the best effect and statistically different with the ones without treatment. Shallot with different treatments also showed insignificant different on weight loss, but were significantly different with shallot without treatment. Without treatment, the quality of shallot was dropped after 70 days of storage, while all the quality of treated shallot was maintained up to 84 days. It was concluded that 1 -MCP treatment was effective in controlling respiration rate and ethylene production rate. However, different duration of 1-MCP treatment had not showed different effects on shallot physiological process and weight loss.

Effects of 1-Methylcyclopropene Treatment on Physicochemical Attributes of “Hai Jiang” Yardlong Bean during Cold Storage

The yardlong bean belongs to nonclimacteric fruit. The objective of this study was to investigate the effects of 1-methylcyclopropene (1-MCP) treatment on physicochemical characteristics of yardlong beans during cold storage. Freshly harvested yardlong beans were treated with different concentrations of 1-MCP (0, 0.75, 1.0, 1.25, and 1.5 μL ·L−1) and stored at 8°C for 21 days. The results showed that, compared with the control, the decrease in firmness and good fruit rate and the degradation of chlorophyll and vitamin C (Vc) content could be inhibited, change in skin color could be delayed, activities of superoxide dismutase (SOD) and peroxidase (POD) could be improved, and the increasing of malondialdehyde (MDA) content and weight loss could be inhibited significantly by 1-MCP treatments. Of the different concentrations of 1-MCP, 1.0 μL·L−1 proved to have the best preservative effects, extending storage time and delaying ripening and senescence of yardlong beans. These results indicated that 1-MCP treatment provided an effective method for delaying the postharvest senescence of fresh yardlong beans.

Effects of 1-Methylcyclopropene Treatment and Self-Developed Modified Atmosphere on Quality and Reactive Oxygen Species Metabolism of Kiwifruits during Storage

Effects of 1-Methylcyclopropene Treatment and Self-Developed Modified Atmosphere on Quality and Reactive Oxygen Species Metabolism of Kiwifruits during Storage

Effect of 1-Methylcyclopropene Treatment on Ripening and Quality of European Plum (Prunus domestica L.)

ETHYLENE action inhibition by 1-methylcyclopropene (1-MCP) extends postharvest life of many climacteric fruits. This work evaluates the effect of 1-MCP (0.625 ppm) treatment on the physiological behavior and quality during postharvest life of ‘Katinka’ and ‘Haganta’ European plum (

Effect of 1-Methylcyclopropene Treatment on the Quality of Rape (<i>Brassica campestris</i> L.) during Cold Storage

Taking ‘HuaGuan’ Rape as material, studied the effect of 1-methylcylopropene treatments on postharvest quality of rape stored under 0 °C. The results indicated that during the storage 1-MCP treatment could inhibit the ethylene production, delay the ethylene peak and the color of rape changed from green to yellow, keep the weight, maintain the good appearance quality of rape.

Effect of 1-methylcyclopropene treatment on green asparagus quality during cold storage

Abstract Green asparagus was treated with 1-methylcyclopropene at three concentration levels at room temperature for 24 h after harvest to evaluate the postharvest quality during cold storage at 4°C. Comparing with the controls, the loss of vitamin C, decomposition of chlorophyll, and accumulation of the malonydiadehyde under treatments of 1-methylcyclopropene were reduced during storage. The enzyme activities in asparagus including peroxidase and phenylalanine ammonia lyase were inhibited by 1-methylcyclopropene treatments, while the activity of superoxide dismutase was enhanced. Based on non-significant difference of the treated samples with 6 ìl l-1, 1-methylcyclopropene treatments at 4 ìl l-1 could be selected to maintain postharvest quality of green asparagus and provide long storage life.

Effect of 1-Methylcyclopropene Treatment within MA Package on Apple Quality

Effect of 1-Methylcyclopropene Treatment within MA Package on Apple Quality

Annual Meeting, Winnipeg, Manitoba, 2009

Annual Meeting, Winnipeg, Manitoba, 2009

Effect of 1-Methylcyclopropene Treatment on Chilling Injury, Fatty Acid and Cell Wall Polysaccharide Composition in Loquat Fruit

Loquat fruit was treated with 2.32 nmol L(-1) 1-methylcyclopropene (1-MCP) for 24 h at 20 degrees C, and then stored at 1 degrees C for 35 days to investigate the effect of 1-MCP treatment on chilling injury (CI) and fatty acid and cell wall polysaccharide composition. Loquat fruit developed CI, manifested as increased fruit firmness, internal browning and decreased extractable juice. These CI symptoms were reduced by 1-MCP treatment. 1-MCP-treated fruit exhibited higher levels of linoleic and linolenic acid and a higher unsaturated/saturated fatty acid ratio than control fruit during storage. The treatment also markedly delayed increase in alcohol insoluble residue, i.e. hemicellulose and cellulose. Meanwhile, the level of water- and CDTA-soluble pectins in treated fruit was higher than that in control. Our result suggested modifications of fatty acid and cell wall polysaccharide composition are associated with CI develpoment in loquat and 1-MCP treatment modulates the changes that seem to regulate the strength of cell wall and so to alleviate CI.

Annual Meeting, Edmonton, Alberta, 2005

Annual Meeting, Edmonton, Alberta, 2005

Effect of 1‐Methylcyclopropene Treatment and Edible Coatings on the Quality of Minimally Processed Lettuce

ABSTRACT: The effects of 1‐methylcyclopropene (1‐MCP) and alginate‐based edible coatings on the rate of respiration, C2H4 production, color, texture, and total ascorbic‐acid level of minimally processed and stored Baby Butterhead lettuce were determined. Samples were stored at 2 °C and 6 °C for 12 d. It was observed that the 1‐MCP‐treated lettuce had the lowest respiration and ethylene production rates. Russet spotting on the midribs of the leaves in 1‐MCP‐treated lettuce was the most retarded, and the total ascorbic acid level was the highest. Alginate treatment of lettuce had the most pronounced effect on crispness. Overall, the 1‐MCP‐treated lettuce had the best quality, followed by the alginate‐coated and the control lettuce.

Effect of 1-methylcyclopropene on the quality of minimally processed pineapple fruit

Rapid deterioration is a problem with minimally processed pineapple fruit. Effects of 1-methylcyclopropene treatment with or without ascorbic acid treatment on respiration rate, browning and other quality parameters were investigated for minimally processed fruit stored at 4.5°C for 12 days in air. 1-methylcyclopropene treatment reduced respiration rate and browning, and maintained more acceptable visual quality in pineapple fruit slices. 1-methylcyclopropene-treated pineapple fruit slices reached an unacceptable visual quality level after day 8. In contrast, untreated slices were unacceptable after 4 days storage. Respiration rate was reduced from about 5.8 mL CO2/kg.h in control fruit to about 4.8–5.0 mL CO2/kg.h in 1-methylcyclopropene-treated fruit at 12 days. Lightness of control pineapple slices reduced from L* 77 to 65 over 12 days, while 1-methylcyclopropene-treated fruits remained at about L* 72. 1-methylcyclopropene treatment increased electrolyte leakage from pineapple slices. Apart from further suppression of respiration rate, there was no benefit of using 1-methylcyclopropene at above 1.0 μL/L. 1-methylcyclopropene treatment reduced ascorbic acid loss from 44% for untreated fruit to 29% for 1-methylcyclopropene-treated fruit at the end of the 12-day storage. An additive effect of 1-methylcyclopropene treatment was recorded for pineapple fruit slices dipped in 2% (w/v) ascorbic acid solution for 3 min. Ascorbic acid treatment resulted in reduced browning, electrolyte leakage and fruit softening. Therefore, 1-methylcyclopropene treatment helps maintain the quality of minimally processed pineapple fruit at least partially by reducing the hydrolysis of endogenous ascorbic acid.